大拱桥--暨南大学学生门户 » 图书馆 » 一般性问题(分类号：TS20)(共1392本)

Handbook of food and beverage fermentation technology

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索取号：TS205.5-62/E20041
作者：
出版社：New York : Marcel Dekker, c2004.

Scientific criteria to ensure safe food

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索取号：TS201.6-532/E20042
作者：Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.、Institute of Medicine (U.S.)、
出版社：Washington, D.C. : National Academies Press, c2003.

Food chemistry

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索取号：TS201.2/E992.3
作者：Belitz、 H.-D. (Hans-Dieter)、Grosch、 W. (Werner)、Schieberle、 Peter.、
出版社：Berlin ; New York : Springer, 2004.

Phytosterols as functional food components and nutraceuticals

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索取号：TS201.4/E20043
作者：
出版社：New York : Marcel Dekker, c2004.

Rapid and on-line instrumentation for food quality assurance

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索取号：TS207.7/E20042
作者：
出版社：Cambridge, England : Woodhead ; Boca Raton, Fla. : CRC Press, c2003.

Pests of stored foodstuffs and their control

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索取号：TS205/E20044
作者：Hill、 Dennis S.、 1934-、
出版社：Dordrecht : Kluwer Academic Publishers, c2002.

Food quality management : a techno-managerial approach

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索取号：TS207.7/E20043
作者：Luning、 P. A. (Pieternel A.)、Marcelis、 W. J.、 1948-、Jongen、 W. M. F.、
出版社：Wageningen : Wageningen Pers, 2002.

Quality assurance for the food industry : a practical approach

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索取号：TS201/E20042
作者：Vasconcellos、 J. Andres.、
出版社：Boca Raton, Fla. : CRC Press, c2004.

Food processing : principles and applications

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索取号：TS205/E20061
作者：Ramaswamy、 Hosahalli S.、
出版社：Boca Raton : CRC Press, 2006.

Fundamentals of food reaction technology

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索取号：TS205/E20043
作者：Earle、 Mary D.、Earle、 R. L.、British Food Manufacturing Industries Research Association、Royal Society of Chemistry (Great Britain)、
出版社：Leatherhead : Leatherhead Pub., 2003.

Food, science, and society : exploring the gap between expert advice and individual behaviour

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索取号：TS207.7/E20041
作者：
出版社：Berlin ; New York : Springer, c2003.

Auditing in the food industry : from safety and quality to environmental and otheraudits

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索取号：TS207/E20043
作者：
出版社：Cambridge : Woodhead, 2001.

Microbial food contamination

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索取号：TS207.4/E20041
作者：
出版社：Boca Raton, Fla. : CRC Press, 2001.

New ingredients in food processing : biochemistry and agriculture

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索取号：TS201.2/E20043
作者：Linden、 G.、Lorient、 Denis.、
出版社：Boca Raton, FL : CRC Press, c1999.

Rheology of fluid and semisolid foods : principles and applications

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索取号：TS201.7/E20051
作者：Rao、 M. A.、 1937-、
出版社：Gaithersburg, Md. : Aspen publishers, c1999.

Microstructural principles of food processing and engineering

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索取号：TS207.3/E20052.2
作者：Aguilera、 Jose Miguel.、Stanley、 David W.、
出版社：Gaithersburg, MD : Aspen Publishers, 1999.